Avocado Egg Salad Sandwich

# What You’ll Need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado

03 - 2 tablespoons plain Greek yogurt

04 - 1 tablespoon mayonnaise

05 - 1 tablespoon fresh lemon juice

06 - 1 teaspoon Dijon mustard

07 - 1 tablespoon chopped fresh chives or green onions

08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread

10 - 1 cup baby spinach or lettuce leaves

11 - 1 medium tomato, sliced

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop into bite-sized pieces.

02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until reaching a smooth, creamy consistency.

03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without crushing the avocado further.

04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired. Spoon avocado egg salad evenly over the greens.

05 - Top with remaining bread slices to form sandwiches.

06 - Serve immediately, or wrap and refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -

It tastes indulgent but uses Greek yogurt to keep things light and protein-packed.
You can make the salad ahead and build sandwiches all week without any fuss.
The avocado adds creaminess without drowning everything in mayo.
It comes together in under half an hour, perfect for busy lunch prep.

02 -

Always use an ice bath after boiling eggs or you'll end up with that gray-green ring around the yolk and a sulfur smell.
Mash the avocado first with the yogurt and lemon before adding the eggs, or you'll bruise the eggs trying to blend everything.
Don't make the sandwiches more than four hours ahead or the bread will get soggy and sad.

03 -